Automation index
How much of a Dog trainer’s job can AI already do?
A plan and a video come earlier. A dog that does not bite, and an owner who gets it, do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Dog trainer
18%
AI can already do 18% of this job.
#560 / 643
View rankingDog trainer
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Assess, plan and dog charts.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 32% | +5.1 |
Sessions, lead and reading the animal.EstimateNo public source provides a precise figure. This is our estimate. | 22% | 10% | +2.2 |
Train the owner, not just the dog.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Groups, reactivity and safety.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 18% | +2.9 |
Premises, kennels and hygiene.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 16% | +2.6 |
Not leaving a dangerous dog in a home.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 14% | +2 |
| Total | 100% | 18% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- Assess, plan and dog charts
- Sessions, lead and reading the animal
- Train the owner, not just the dog
- Groups, reactivity and safety
- Premises, kennels and hygiene
- Not leaving a dangerous dog in a home
- adiestrador
- educador canino
- dog trainer
Sources for this job· O*NET 39-2011.00· ESCO/ISCO 5164
IS WORK OVER?
Pork butcher
21%
#418 / 643
View rankingPork butcher
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511